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Quiche lorraine

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Preparation information

  • About 20 minutes
  • About 90 minutes cooking

Quantity

  • 6 to 8 serves

Ingredients

  • 1 Shortcrust pastry
  • 750ml milk (full cream)
  • 5~6 eggs
  • 450gr pork speck (with least fat possible) or diced smoked tofu
  • Salt
  • Pepper
  • [Grated cheddar cheese]{.optional}
  • [Cream]{.optional}

Cooking

Part 1: Getting ready

  • Preheat your oven at 150°C
  • Get your shortcrust pastry ready in a tart pan
  • Precook the pastry for 30 to 40 minutes
  • ensure no no big air bubble forms

Then

  • Dice your pork speck
  • In a frying pan, cook the pork until brown, remove the excess of water and fat. Scoop fat multiple times. Cook until pork becomes light brown.
  • Dry the pork on a paper towel

While the pork is cooking

  • In a large bowl, break the eggs
  • Add salt and pepper
  • Stir well
  • Add the milk [and cream progressively]{.optional}

Part 2: Cooking

  • Preheat your oven at 140°C
  • Add the cooked pork or the diced smoked tofu in the tart pan
  • Place in the oven
  • Pour eggs and milk slowly not to displace the meat
  • [Add the cheddar cheese]{.optional}
  • Cook for 90 to 120 minutes at 120°C. Ensure it's not boiling.